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Agrodolce is a preparation based on the combination of two elements, sour and sweet. Although vinegar and sugar are commonly the two basic elements, they can be accompanied or replaced by many other ingredients with the same characteristics, e.g., candied citrus, raisins, chocolate, balsamic vinegar, lemon. The Arabs, who have long favored sour-sweet condiments, probably introduced this sauce in Sicily. |
8 oz. vinegar
4 oz. white wine
2 tbs. sugar
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Simmer vinegar and wine till reduced by one third, add sugar, mix well until dissolved, and remove from fire. (The sugar can be reduced to one tablespoon if less sweetness is desired.)
Usually this sauce goes well with meat, fish, several vegetables, particularly for pearl onions, or as an addition to beef, venison, or lamb reductions, to be afterwards used as sauces. |
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